Garlic Butter Shrimp with Cauliflower

Garlic butter shrimp with cauliflower is a rich yet healthy skillet dish that’s full of flavor and ready in under 30 minutes. Tender shrimp are sautéed in a fragrant garlic butter sauce and paired with perfectly cooked cauliflower florets, making this meal both elegant and easy to prepare.

Why You’ll Love This Recipe

This recipe is quick, low in carbs, and high in flavor. It’s perfect for a light dinner or a weeknight meal that doesn’t sacrifice taste for convenience. The buttery garlic sauce clings beautifully to both the shrimp and cauliflower, giving each bite a delicious, savory finish. Plus, it’s naturally gluten-free and keto-friendly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large shrimp, peeled and deveined (tails on or off)
• Cauliflower florets
• Unsalted butter
• Olive oil
• Garlic, minced
• Lemon juice
• Fresh parsley, chopped
• Salt and black pepper
• Optional: red pepper flakes, grated Parmesan, or lemon zest

Directions

1. Heat a large skillet over medium heat and add olive oil and a tablespoon of butter.
2. Add cauliflower florets and season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until tender and lightly golden. Remove and set aside.
3. In the same skillet, add the remaining butter and garlic. Sauté for 30 seconds until fragrant.
4. Add shrimp to the skillet and cook for 2–3 minutes per side until pink and cooked through.
5. Return cauliflower to the pan and toss everything together.
6. Add a splash of lemon juice and garnish with chopped parsley.
7. Serve immediately, optionally topped with red pepper flakes or Parmesan.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Creamy Option: Add a splash of cream or coconut milk for a rich, saucy finish.
• Spicy Version: Include crushed red pepper flakes or a dash of cayenne for heat.
• Vegetable Add-ins: Add spinach, cherry tomatoes, or mushrooms.
• Lemon-Herb Style: Increase the lemon juice and add fresh thyme or oregano.
• Low-Sodium: Use unsalted butter and limit added salt.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low heat with a splash of water or broth. Avoid microwaving too long to prevent overcooked shrimp.
• Freezing: Not recommended, as shrimp and cauliflower may become mushy when thawed.

FAQs

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before cooking to avoid excess water.

Can I substitute cauliflower with another vegetable?

Yes, broccoli, zucchini, or asparagus are excellent substitutes.

Is this dish keto-friendly?

Yes, this recipe is naturally low in carbohydrates and high in protein and fat.

What’s the best way to get golden cauliflower?

Cook in a single layer without overcrowding the pan, and don’t stir too frequently.

Can I make this dairy-free?

Yes, use plant-based butter or extra olive oil in place of butter.

How do I avoid overcooking the shrimp?

Watch for the shrimp to just turn pink and curl into a “C” shape—overcooked shrimp form a tight “O” and become rubbery.

Can I add pasta or rice?

Yes, serve it over pasta, rice, or even mashed cauliflower for a heartier meal.

What kind of shrimp should I use?

Large shrimp (16–20 per pound) are ideal for texture and presentation.

Can I make it in the oven?

Yes, roast the cauliflower and bake the shrimp in garlic butter at 400°F (200°C) for about 8–10 minutes.

Does this dish reheat well?

It’s best fresh, but it can be gently reheated in a skillet. Avoid overcooking during reheating to preserve texture.

Conclusion

Garlic butter shrimp with cauliflower is a light yet indulgent dish that combines elegance with ease. With its savory butter sauce, tender shrimp, and nutritious cauliflower, it’s a go-to recipe for fast weeknight dinners or special occasions. Simple, quick, and full of flavor, this is a meal that satisfies on every level.

Print